Easiest Way to Cook Delicious Sourdough Dreierbrot (Rye, Spelt & Wheat Bread)

Sourdough Dreierbrot (Rye, Spelt & Wheat Bread). Buy Groceries at Amazon & Save. Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) instructions. In a medium, mix the ingredients for [Sourdough Pre-dough] until no longer floury.

Spelt is a very old grain for northern Europe, dating back several thousand years. And after many bakes tweaking this and that, the resulting spelt, rye, and whole wheat sourdough bread found itself among the cadre in regular baking rotation. Which, by any measure, can only mean it's a successful recipe (wintertime or not). You can have Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) using 13 ingredients and 10 steps. Here is how you cook it.

Ingredients of Sourdough Dreierbrot (Rye, Spelt & Wheat Bread)

1. Prepare of [Sourdough Pre-Dough]:.
2. It's 110 g of rye flour (I used wholegrain).
3. Prepare 110 g of water.
4. It's 15 g of rye sourdough starter (or other kind).
5. You need of [Main Dough]:.
6. You need 260 g of Rye flour (I used wholegrain).
7. It's 130 g of light spelt flour.
8. It's 45 g of bread flour (wheat flour).
9. It's 250 g of water.
10. Prepare 11 g of salt.
11. You need of [Potato Starch Glaze]:.
12. You need 1/2 tsp of potato starch, lightly toasted until light brown.
13. It's 20 ml of water (4 tsp).

This sourdough with rye and spelt recipe makes two hearty loaves that are perfect for sandwiches or toast. I enjoyed it toasted with honey in the morning. The interior of these sourdough loaves are soft yet the crust is crispy. Mix the ingredients for the sourdough pre-dough in a medium bowl.

Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) instructions

1. In a medium, mix the ingredients for [Sourdough Pre-dough] until no longer floury. Cover with wrap and let proof for 14-18 hours at room temperature. It should be frothy, a little bubbly and have a fragrant sourdough smell (you might have to stir to check)..
2. In a large bowl, mix the [Main Dough] ingredients with the finished [Sourdough Pre-dough] until it forms a workable clump of dough. (if using a standing mixer then just let that do the work).
3. Knead the dough for 15 minutes until smooth. (if using the mixer, then about 10 minutes). Form into a round ball and put in a large bowl to rise covering with wrap. Let rise at room temperature about 2 hours (after 1 hour, give it an couple of kneads and return to the bowl)..
4. After 2 hours, remove dough from bowl and form into an oval loaf. If you have one, dust a proofing basket (banneton) and surface of bread with potato starch. Place in basket facing down and let rise again for about 45 minutes. If you don't have a proofing basket, just dust the surface of the dough with potato starch and wrap lightly with a tea towel or bread linen, letting rise for 45 minutes..
5. Meanwhile, preheat the oven to 250°C/480°F along with a steam tray (a shallow pan) at the bottom rack (you'll pour boiling water in later)..
6. When the bread is done rising, place in on a lined baking sheet (unless you have a baking stone, then I'm sure you know what to do). Brush the surface with hot water with a silicon or pasty brush. Cut small slits along both sides of the bread to get the pattern in the photo..
7. Put bread in middle rack of the 250°C/480°F preheated oven and pour some hot boiling water in the steam pan at the bottom. Bake for 50 minutes. After the first 10 minutes, remove the steam tray and lower the heat to 200°C/400°F and bake for the remaining 40 minutes..
8. While the bread is baking, prepare the roasted potato starch glaze: Put the potato starch in a small pan on the stove without oil and heat for a few minutes until it turns light brown. Keep an eye on it so it doesn't get burnt. Whisk with 20 ml (4 tsp) water until clumps are gone..
9. When bread is done, remove from oven to a cooling rack and immediately brush the potato starch glaze over the surface. Let the bread cool for at least 12 hours until slicing to let it develop it's full flavor..
10. I like to enjoy with good butter and lightly flavored cheese!.

Mix the the flours, salt (and caraway/sunflower seeds) in a bowl. Stir with a fork and let foam for a few minutes. This sourdough breakfast bread combines the great baking qualities from wheat with the superior taste from Spelt and rye. And if you want it sour, you can just let it ferment overnight in the refrigerator. With some homemade sour cream butter, you will have a breakfast worthy a king.

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